Aqua is the signature Italian restaurant at Centara Grand Mirage Beach Resort Pattaya. The dining space is appealing with very high ceiling and views that looks out to the pool and garden. It is even possible to see the sea. The seating were well spread apart. There is also an outdoor seating on the terrace.

The restaurant manager khun Adisak Anakhata at Aqua Centrara Grand politely greeted us and guided us to our table. He recommends the Cabernet Sauvignon, Lungarotti (1900 baht/ bottle) to start the evening. It was very appropriate since the weather in Pattaya during that period had a rare chill.

A short period after ordering a colorful dish showed up on our table, Broiled peppered Akami tuna fillet with sesame seeds on yellow mango and salmon caviar (630 baht). The dish looked beautiful, bright red green and yellow. The fresh tuna was complimented with crisp sesame, sweet & sour mango and salmon roe. It was a great start.

I always like risotto, at Aqua there were a couple of risotto dishes. We went for Risotto with Cognac, porcini mushroom and escalope of foie gras (890 baht). It was a combination of perfection. The creamy risotto, pan seared foie gras, and porcini mushroom was an interesting match.

Sea-scallops skewer on sautéed artichokes, mushroom sauce and sun-dried tomato tapenade (890 baht) a creamy but light dish. The nicely cooked scallop went with an interesting combination of artichokes and mushrooms.

Oven-roast rack of lamb on garden ratatouille, couscous and potato gnocchi (1180 baht) was recommendation by the Manager. The lamb had a nice crust and was still juicy. The couscous had an interesting texture and went well with the lamb.

Chef Alberto Bruni the head chef of Aqua came to serve us the last main, the Spaghetti with Canadian lobster and artichoke heart cooked in extra virgin olive oil and garlic (1,390). The dish had a very charismatic character same as the chef. He usually goes out to greet all the guest at his restaurant. He told us his food was “simple, fresh, and with passion”. The spaghetti was just like what he said simple and fresh. The lobster was cooked perfectly making it sweet and moist.

Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd.
Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects
Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch)
School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)